Food blogs: The culinary world acknowledges bloggers!

I was very pleased today when I read in the Wall Street Journal that food blogs have come of age and that the culinary world acknowledges food bloggers. Great news indeed. Finally, one could say.

Bruce Palling is writing that food bloggers knowledge of haute cuisine is quite remarkable and that the impact of food blogs is significant. For the first time the New York based James Beard Foundation includes in its food writing awards (Bruce calls it: the “Oscars of the Food World”) not only mainstream print media but also blogs.

Bruce cites a couple of outstanding food blogs. For instance Ms. Aiste Miseviciute, a 28 year old fashion model from Lithuania. She writes about what models eat (Who said models don’t eat?). Moreover, Bruce brings example of bloggers eating regularly at Michelin star restaurants such as Felix Hirsch (from Luxembourg, a neighbour so to say for us people from Trier) and Andy Hayler. Their blogs receive 400 respective 2,000 unique visitors a day! Amazing.

Nowadays, food bloggers are even invited by restaurants to eat free of charge and then write about the food and the eating experience as a marketing strategy. This reflects the fact that bloggers are trusted sources of information and as such a valuable avenue for advertisements.

Bruce Palling ends his essay with the following words:
“We should all be grateful that there has never been such a profusion of fascinating accounts of fine dining so available – and provided free of charge”.

Although I cannot claim to have as many visitors as the two gentlemen above, it somehow fill me with pride to be one of the club. I guess motivation to continue blogging should not be a problem for a while.

PS: I have learned to appreciate the Wall Street Journal as a newspaper, although I never played in my life at any stock exchange. I am somehow averse to gambling.

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This entry was posted on Thursday, October 28th, 2010 at 9:54 pm and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed.
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